Skip to content


Biscuits sablés à la cannelle vegan

Vegan Cinnamon Shortbread Cookies

Preparation time: 20 minutes
Yield : depends on the size of your cookie cutters


  • 1/2 cup (125 mL) virgin coconut oilroom temperature
  • 1 tsp (5 mL) powdered cinnamon
  • 1/2 Cup (120 ml) maple syrup
  • 1 tsp (5 ml) vanilla extract
  • 2 pinches of fine grey sea salt
  • 2 1/4 Cup (500 ml) unbleached flour 

During the holiday season, but also all year round, making cookies is, in our point of view, one of the best activities to do with family or friends. Prepare yourself a delicious cup of hot chocolate and start baking. You can do this activity with the younger ones. Do not hesitate to double the recipe to offer during a gift swaps. 


In a bowl, whisk the virgin coconut oil until smooth and creamy.

Add powdered cinnamon, maple syrup, vanilla extract and sea salt. Mix well. 

Add flour and mix with a wooden spoon. 

Once the flour is well integrated, mix it with your hands until you are able to make a ball with the dough.

Wrap the ball in a plastic wrap, then let it stand 1h in the refrigerator. 

Preheat oven to 350F. Line two baking sheets with parchment paper. Set aside.

Split the ball in half. On a floured work surface, roll out one of the dough balls until the thickness is approximately ½ cm, then cut out cookies with a cookie cutter.

Place the cookies on the cookie sheets, then bake for 11-13 minutes or until the edges are lightly browned. Remove from the oven and allow to cool on a cooling rack for at least 10 minutes.

For even more fun, when the cookies come out of the oven, sprinkle with icing sugar. 

You can also serve them with strawberry or red berries jam.  

Older Post
Newer Post
Close (esc)


Use this popup to embed a mailing list sign up form. Alternatively use it as a simple call to action with a link to a product or a page.

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.


Shopping Cart

Your cart is currently empty.
Shop now